Before I get into Chocolate-Swirled Banana Bread, if you haven’t seen already, Sara and I are releasing hard copies of our Dinner, Simplified meal plan by themselves for the first time ever at a value rate! In the past, we’ve only offered it as part of a package, but to try and help you get dinner on the table while minimizing waste and trips to the grocery store, we’re offering it by itself! Get a copy for yourself or friends and family members TOMORROW!

This Chocolate-Swirled Banana Bread is a riff on this Classic Banana Bread (and this Lime-Coconut Banana Bread is another variation of the same recipe!) Using Greek yogurt increases the moisture and protein, cutting down on the need for as much oil/fat that is typically used in banana bread. We promise, whichever version you make, you’ll love it! (Read more after the recipe)

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chocolate swirled banana bread

Chocolate Swirled Banana Bread

  • Author: kate jones


This chocolate-swirled banana bread is the moistest, most flavorful banana bread ever!



2 cups all-purpose flour, lightly spooned into a measuring cup and leveled with a knife
¾ teaspoon baking soda
½ teaspoon salt
1 cup sugar
¼ cup butter, softened
1 ½ cup mashed ripe bananas (about 34 medium bananas)
2 eggs
1/3 cup plain Greek yogurt (or sour cream)
½ cup chocolate chips
OPTIONAL: 1-2 tablespoons brown sugar.


Preheat oven to 350 degrees. Mash enough bananas to get 1 1/2 cups. Set aside.

Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt. Cream sugar and butter. Add bananas, eggs, and yogurt, beating until just blended.

Add flour mixture. Beat on low until just moistened.

Microwave chocolate chips in a medium bowl for 1 minute, stirring every 20 seconds. Stir until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.

Bake for 1 hour 15 minutes (set a timer for 1 hour and check on it after that)–the bread is done when golden brown on top and a knife inserted into the center comes out clean. Remove from oven and cool on a wire rack for 15 minutes, then remove from pan and cool completely before slicing. Store any leftovers tightly wrapped in plastic wrap or in an airtight container.



A few weeks ago, Sara posted an update of this Classic Banana Bread from way-back-when of the early days of Our Best Bites (just realized we’ve been doing this for TWELVE years, guys! 😳) That recipe was part of an AMAZING series by Cooking Light when Cooking Light  was still Cooking Light and sharing lightened up versions of classic recipes instead of, like, fennel and lentil burgers with atomized cloudberry glaze. Over the years, those recipes have become staples in our house and here at Our Best Bites! Whether you’re feeling the Classic Banana bread or this one or the Coconut Banana Bread with Lime Glaze, we’ve got you covered! There are lots of recipes for banana bread out there, but I guarantee you, these are the best!

how to make chocolate-swirled banana bread

You’re going to need 2-3 very ripe bananas (totaling 1 1/2 cups mashed banana), all-purpose flour, baking soda, table salt, sugar, butter, Greek yogurt or sour cream, eggs, and chocolate chips.

chocolate swirled banana bread ingredients

Preheat oven to 350 degrees.

Mash bananas to get 1 1/2 cups.

mashed banana for chocolate swirled banana bread

Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt.

dry ingredients for chocolate swirled banana bread

Cream sugar and butter.

creaming butter and sugar for chocolate swirled banana bread

Add bananas, eggs, and yogurt, beating until just blended. Add flour mixture. Beat on low until just moistened.

batter for chocolate swirled banana bread

Microwave chocolate chips in a medium bowl for 1 minute, pausing to stir every 20 seconds. Stir until smooth.

melted chocolate for chocolate swirled banana bread

Cool slightly. Add 1 cup of the batter to chocolate,

chocolate and banana bread batter

stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.

chocolate swirled banana bread

If desired, sprinkle with 1-2 tablespoons brown sugar.

sprinkling brown sugar on chocolate swirled banana bread

Bake at 350 for 1 hour and 15 minutes (give or take a little; I’d probably set your timer for 1 hour and 10 minutes to be safe) or until a knife comes out clean.

chocolate swirled banana bread

Cool 10 minutes in pan and then remove and cool completely on a wire rack. Slice and serve as desired.

chocolate swirled banana bread

If you really want something yummy, spread a little peanut butter on top of a toasted (or at least warm) slice. Really, can you beat a combo of peanut butter, bananas, and chocolate? Store leftovers tightly wrapped in plastic wrap.

chocolate swirled banana bread


  1. Hey, we have the same banana problem at my house! I even tried putting them up high in the cupboard but my husband wasn’t aware of my plan and he found them and ate them.
    It’s been ages since we had banana bread–this recipe looks wonderful!!

  2. Oh yum! I love banana bread!! I have a bunch of ripe bananas right now that I’ve been saving for a banana cake for my son’s b-day, but maybe I’ll have to steal a few for some bread. Can’t wait to try these!

  3. I really am not a fan of yogurt and I never have it in the house except for those gogurt things I give to my kids. Is there anything I can substitute?

  4. Mmmm, these are the recipes I use as well. One good thing to know is that those single serve kiddie-size yogurts that come in little packs of 6 or so are the exact amount you need for this recipe. Since I have those around for the kids, I usually grab one. And I’ve made this bread with vanilla, banana, even strawberry flavored. It’s all good, and it doesn’t really affect the flavor much other than adding sweetness so use whatever you have if you’re in a pinch!

  5. Were you reading my mind? I just happen to have 3 very ripe bananas on my counter right now. These sound really good. I have a favorite recipe from my grandma that has maraschino cherries in it. Sounds weird, I know, but it is wonderful.

  6. Mmmmm I love banana bread. I haven’t tried the chocolate swirl one, but it looks delicious! I also must add in that the brown sugar sprinkled on the plain one before baking makes the top SOOOOO good! I usually add a little coconut in with it as well.

  7. Lol Eric. I think you should clarify that as a Scooby Doo reference. And that’s a sign that it’s on waaaay too much at our house!

  8. I just bought bananas so I can try this! And, I love putting brown sugar on top…I started doing it a few years ago and it’s so yummy!!

  9. My kids are sometimes weird about banana bread or any cakie bread (weird, I know) but they have loved this. My 19 month old is in a very bad eating phase and he loves it. My 4 year old loves it with peanut butter. Thanks so much for sharing.

  10. Amy, I’m so glad your kids liked it. My son is a stinker eater, too, so I know how great it is when you find something they’ll eat!

  11. This was so good! Thanks for the fun twist on banana bread. I even tried the peanut butter which had never occurred to me to try on banana bread. Might be a new favorite!

  12. Made the Chocolate Banana Bread last night. Oh my is it yummy! This recipie is a keeper for sure. My little girls love it and that’s a huge plus for me.

  13. I used the classic banana bread recipe in a Banana Nutter Butter Trifle that I made a few days ago…it was perfect! You never let us down! Thanks! (You can see the trifle on my blog if you want to try it…so yummy!)

  14. This looks amazing and I want it RIGHT NOW! 🙂 But I only have non-fat plain greek yogurt on hand. Do you think that will work even thought it is a different texture and has no fat at all? Maybe I will just go to the stupid store . . .

  15. Yum. Yum. Yum! You guys never let me down! I needed to make bread for some people in RS that have been helping me out and this was easy to make and delicious (and I am picky with banana breads!!!) This one was soft, moist, dense, sweet and delicious. I doubled it and made two 9×5 inch loaves at a time and then made the chocolate with the second batch of two more and they were both great. I have to make another set since I couldn't smell the house like this and not share some with my own family! Thanks for the recipe. It is a keeper!!!

  16. The Ross Family–I think it would probably just make your life easier if you baked the loaves and then froze them. I've heard you can freeze batter, but I've never tried it, but I do know that freezing that baked loaves is a great solution.

    Hope that helps! 🙂

  17. This looks sooooo wonderful! I can't wait to try it.

    Just a thought for you and your readers. When bananas are really cheap, I over-buy. For those that don't get eaten, just toss them in the freezer as they are. When you want to make banana bread, thaw the bananas (in a dish or you'll have a puddle). Once thawed, snip off the bottom and squeeze out like toothpaste. Easy peasy!

    Oh .. and chocolate, banana, and peanut is the bomb!!! I keep thinking I want to try making frozen chocolate bananas with a layer of peanut butter under the chocolate.

  18. Its a shame that you do not have any sort of conversion chart for us UK (European) readers as I have no idea what measurement 'c' is!

    We use kg and g, or if you are old school, lbs and oz.

  19. Made this today and it was really good. However, I need some more help with the swirling technique. LOL I think I swirled too much or didn't place my batter in the right sort of orientation to achieve that dramatic swirled look I was after. Hints?

  20. I made this recipe into muffins for my sons preschool class. They were a hit with my kids too. The only thing I would do differently the next time, and there will be a next time, is reduce heat to 325 for the muffins. The chocolate batter didnt cook as fast as the plain and they got a tad bit dry. Thanks for another tasty recipe girls!

  21. Just finished baking this, but sadly it wasn't a success for me. The top of the bread was still 'raw' and the bottom was cooked more than enough. Will give it a shot some other time…

  22. This is on the menu tomorrow morning! I just read your recipe for the whole grain banana muffins, and you mentioned that you really like whole wheat flour in banana bread. Is there a reason you didn't use ww flour in this recipe?

  23. I made the classic version banana bread. It was delicious. I did substitute sour cream for the yogurt. Very moist and everyone loved it.

  24. Ladies,

    This is the 4th or 5th recipe of yours I’ve tried, and it’s another complete success! So delicious and easy to make! All of your instructions are easy to follow from start to finish, and I love that the ingredients are everything you’d have on hand already. I (and my family!) are so glad to have found you! 🙂

    Thank you!

  25. I just found this recipe today and was wondering if there was anything that needs to be done differently for those of us living in high altitudes. Thanks! 🙂

  26. I just made this into five mini loaves and they turned out delicious!!!! You girls are amazing, thanks for all of the fantastic recipes!

  27. Holy smokes!! This is delicious, and not to mention the tempting aroma of warm chocolate in the air!!! I made this to snack on during our road trip, but I’m not entirely sure it is going to last long enough to even get to the car!

  28. I’ve made several banana bread recipes in the past, and this one trumps them all. Mine turned out as beautiful as yours in the post. I’ll be making the zucchini bread later today, as well, and I’m excited for the wonderful outcomes I’m sure I’ll have thanks to your great directions and tips!

  29. Best. Banana. Bread. Ever. I’ve made tons of different recipes, trying to find the perfect one. Holy cow, this is the best I’ve ever made. But I actually made mine into muffins (my little boy prefers muffins over a slice of break) and they were to die for. Thanks for another fabulous recipe!

  30. oooo….so excited! mine are in the over as I type!! I LOVE your site!! And can’t wait to take a bite of this loaf!!!
    Thanks for sharing all your wonderful yummy goodness!!!

  31. This is in the oven right now and LOOKS and SMELLS wonderful! I cannot wait to taste it… I was kind of confused on how to layer the 2 batters in the pan. If it was more layers, or side by side? Oh well, I don’t think you could really go wrong! Thanks you guys are awesome!

  32. This bread is awesome!! My house now smells like chocolatey-banana goodness. Wish it would last all weekend. The smell and the bread. 🙂

  33. Ok, I don’t get the stripes part with the chocolate batter. Layers? Please help!
    PS, I made the pizza sauce the other night and am sold! Thanks.

    1. It’s really not complicated Amy- don’t worry about stripes! Just pour in a little of each batter at a time (alternating) and then take a knife and give it a few swirls and you’ll get the same effect!

  34. I just made this last night, but my bread started burning on top after about 55 mins. I had to leave it in for about 1:05 so that it cooked through the middle. a few details: my oven is about 40 yrs old and I cooked it in a dark pan. I double checked the temp and everything. What should I have done differently? help!

  35. Got a question about this. Would it change the amazingness of this recipe to use 1/2 whole wheat flour? I am trying to sneak heatlthy things in for my husbands breakfast and this is more like dessert bread (cause it’s so good) than something for breakfast.

    1. I’ve never tried it with half wheat, but I do make a yummy banana muffin with part wheat and it’s really good, so I don’t think it would be horrible 🙂 Give it a shot!

  36. I’ve made this twice already, but both times, when I take it out after about an hour and 10 minutes, it’s clean when I poke it, but it gets all crumbly…both time I used 4 bananas and sour cream instead of yogurt since that’s what I had on hand. Any ideas on why it’s so crumbly?

    1. I’m not sure Brittany, I’ve never had that problem. Are you letting it cool off before cutting it? If you cut into hot bread it will crumble all over, so make sure to let it cool down a bit.

  37. These recipes are sooo good. I’ve made the classic banana bread recipe a few times recently- we are all craving it! Thanks 🙂

  38. The chocolate swirl banana bread is a family favorite for sure! I am wanting to make it and I see that my sweet husband picked up MILK chocolate chocolate chips instead of semisweet which I have always used. I am wondering if I should just make the classic recipe or would the milk chocolate be okay?

    1. Nah, go for the milk chocolate. It will just be a little sweeter- but you can’t really go wrong with chocolate!

  39. Again, you ladies have made me look lie a rockstar (only because you yourselves are!) I just made the classic banana bread, and it is sooooo good! Thank you!

  40. So I tried this and it was delish BUT I split it up in two smaller tin forms and it just wouldn’t bake on the bottom! I’ve had this problem before with banana bread.. I put the chocolate batter on top and gave it a little swirl but so that the chocolate would still stay mostly on top if you get what I mean… It was all crispy and cracking on top and the knife I stuck in it came out clean – but it was way dense and not baked at all on the bottom. Any tips?

    By the way I love you guys and the way you always make me wanna read every recipe even though I don’t even eat it;)

  41. This recipe just changed my life!!! LOL I made both the chocolate swirl & the classic & LOVE them equally. They were SO good, in fact that my husband & I drove to my sisters house & woke up my nephews to make them try it while it was still warm… and yes it is 12:38 AM in Utah 🙂 This is the recipe that is making me want to fulfill my lifelone dream of opening my own bakery!

  42. Again another winner from you ladies. My mom who doesn’t even like banana bread likes this recipe. I have made both twice already and my next attempt will be in muffins for easier built in portin control.

  43. Amazing. Just to let you know back in 2009 when this recipe was first posted I tried it. I am waiting for the two swirl loaves and the mini muffins to finish cooking after doubling the recipe and having LOTS of batter left over 🙂 I’ve never made (nor even wanted to look for) another recipe for this banana bread. Amazing! I love your recipes. =)

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  45. Just made this! Soooo good! Hopefully there will be some left for my family when they get home! Or maybe I won’t ever tell them I made it… 🙂

  46. Just made this and had a warm, unbelievably delicious slice! I will never make anything but the swirl version again. My kids are getting a nice surprise in their lunches tomorrow!

  47. Does the chocolate swirl version need vanilla like the plain banana bread? I just noticed that on the choc swirl recipe there is no vanilla.

  48. This is my new go-to banana bread recipe! I had been using a different recipe for about the last 2 years. I think the additional amount of walnuts plus the brown sugar rather than white sugar makes a big difference. The crust browned up nicely and had a sweet crunch to it that my husband loved. Thanks for sharing!!

  49. I made this with all whole wheat flour and half the sugar because I wanted more of a healthy snack rather than a treat. It was awesome! Great texture and flavor and just the right amount of sweet.

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